Cheesy Zucchini Breadsticks Recipe

Oh, I absolutely love sharing this Cheesy Zucchini Breadsticks Recipe with friends—and honestly, it’s one of those surprisingly simple dishes that feels fancy but takes minimal effort. The perfect blend of zucchini’s fresh moisture with melty mozzarella and sharp Parmesan cheese means you get breadsticks that are crispy on the outside, tender on the inside, and packed with cheesy goodness. It’s a fantastic way to sneak some veggies into a snack or side dish, especially when you want something comforting but not too heavy.

Whenever I make these cheesy zucchini breadsticks, they disappear fast at my family gatherings or casual weeknight dinners. You’ll find that they’re delightfully versatile—great alongside a hearty soup, or just dipped in marinara sauce while binge-watching your favorite shows. Plus, this Cheesy Zucchini Breadsticks Recipe is a wonderful option if you want a gluten-light alternative without sacrificing any of that ooey-gooey cheese magic.

this …

Ingredients You’ll Need

The magic of this Cheesy Zucchini Breadsticks Recipe starts with simple, fresh ingredients that come together to create those cheesy, satisfying breadsticks. When shopping, try to get firm zucchini and freshly grated cheeses for the best melt and flavor.

• Zucchini: Fresh and firm zucchini gives moisture and texture; draining is crucial to avoid soggy breadsticks.
• Mozzarella Cheese: Freshly grated mozzarella melts beautifully and adds that classic stretchy texture.
• Parmesan Cheese: Adds a wonderful sharp, nutty flavor that complements mozzarella perfectly.
• Egg: Acts as a binder to hold all the ingredients together—don’t skip it!
• Garlic Salt: Brings a subtle savory depth that amps up the flavor without overpowering.
• Fresh Parsley (optional): Adds a pop of color and a fresh herbal note for garnish.

Variations

I love how adaptable this Cheesy Zucchini Breadsticks Recipe is—feel free to tweak it based on what you have or who you’re feeding. Experimenting keeps it fun and personalized, which always makes the kitchen experience more enjoyable.

• Add Herbs: Sometimes, I toss in some dried oregano or basil into the mixture for an Italian twist that brings even more flavor.
• Spicy Kick: If you like heat, sprinkle some red pepper flakes or mix in a little finely chopped jalapeño to the zucchini before baking.
• Cheese Swap: I’ve also tried swapping half the mozzarella for sharp cheddar or smoked gouda for a more intense cheese profile.
• Make it Gluten-Free Friendly: This recipe naturally avoids flour, but make sure your seasoning mix doesn’t contain any hidden gluten.

How to Make Cheesy Zucchini Breadsticks Recipe

Step 1: Prep and Drain the Zucchini

First things first: grate the zucchini and place it in a colander to sit for 10 to 15 minutes. This step is critical because zucchini holds a lot of water and you don’t want soggy breadsticks! After resting, wrap it in a clean kitchen towel or a few layers of paper towels, then squeeze hard to remove as much liquid as you can. I learned this trick after a few failed attempts at soggy, floppy breadsticks—once you do this, your texture improves drastically.

Step 2: Mix the Ingredients

In a large bowl, combine the drained zucchini with a third of the mozzarella cheese, the beaten egg, and garlic salt. Mix everything thoroughly until it’s fully incorporated. This mixture should stick together a bit—if it feels too loose, double-check you squeezed out the zucchini well enough. Don’t worry if it seems wet at first; baking will firm it up nicely.

Step 3: Shape and Bake the Base

Line a rimmed baking sheet with parchment paper and spread your zucchini mixture out evenly into a rectangle about a quarter-inch thick. I find using a rubber spatula helps get the edges nice and tidy. Bake this base at 450°F for about 15 minutes, until the edges are golden brown and it has set—you’ll want it to hold together but still be tender inside. Patience here pays off in texture.

Step 4: Add Cheese and Finish Baking

Once your base is baked, sprinkle the remaining mozzarella and Parmesan cheese evenly over the top. Lower the oven temperature to 425°F and pop it back in for another 10 minutes or until the cheese is bubbly and golden brown. This finishing step gives you that irresistible cheesy crust on top that everyone will fight over!

Step 5: Garnish and Serve

After it comes out of the oven, sprinkle some freshly chopped parsley on top if you like a fresh herbal note and a bit of color. Then slice it into sticks and dig in! I often serve these right away—they’re best warm when the cheese is still delightfully gooey.

How to Serve Cheesy Zucchini Breadsticks Recipe

Garnishes

I always reach for fresh chopped parsley—it brightens the rich cheese and adds a splash of green that makes the breadsticks look as good as they taste. Sometimes a pinch of crushed red pepper flakes or a dusting of extra Parmesan on top right out of the oven adds a nice touch too.

Side Dishes

My go-to pairing is a warm bowl of marinara sauce or even a creamy garlic dip for dunking. If you’re looking for a meal, these breadsticks complement soups like tomato basil or minestrone beautifully—and they also go well with fresh salads or grilled chicken for a simple dinner.

Creative Ways to Present

For parties, I like serving these breadsticks upright in a tall glass or mason jar with a side bowl of dip on the tray. It makes grabbing them easier and looks super inviting. For a cozy night, I stack them on a rustic wooden board sprinkled with fresh herbs and some lemon wedges for a hint of brightness.

Make Ahead and Storage

Storing Leftovers

I usually store leftover breadsticks in an airtight container in the fridge for up to 3 days. Before refrigerating, I let them cool completely to avoid condensation which can make them soggy. When ready to eat, they still taste great reheated!

Freezing

If you want to freeze these, I recommend slicing them into sticks first, then placing parchment paper between layers in a freezer-safe container or bag. They freeze beautifully for up to a month. When ready, thaw overnight in the fridge for best results.

Reheating

To reheat and keep that crispy outside edge, I pop the breadsticks in a 375°F oven for 8–10 minutes. This brings back their fresh-baked texture better than microwaving, which tends to make them chewy or soggy.

FAQs

Final Thoughts

This Cheesy Zucchini Breadsticks Recipe has become one of my all-time favorites because it’s a delicious way to combine healthy veggies with indulgent cheese in a bite-sized, shareable form. I genuinely recommend giving it a try—you might be surprised how quick and satisfying it is to make, and I bet it will become a go-to snack or side in your kitchen too. Trust me, once you nail the moisture step and get that perfect golden crust, you’ll wonder why you didn’t make these sooner!

Print